SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)

Hier geht's zur deutschen Version dieses PostsJust in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery". … Continue reading SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016) →

STICKY BUNS WITH CROISSANT DOUGH – FINGER-LICKING GOOD!

Hier geht's zur deutschen Version dieses PostsIf you undertake the (highly rewarding!) task to make croissants, you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me). It's not worth the effort to make smaller amounts, but croissants are best enjoyed the same … Continue reading STICKY BUNS WITH CROISSANT DOUGH – FINGER-LICKING GOOD! →

DAN LEPARD’S ALE-CRUST POTATO PASTIES

Hier geht's zur deutschen Version dieses PostsThree years ago, my lovely stepdaughter, Cat, convinced me to join twitter. As if I didn't spend enough time already on my computer!But it's fun to follow Dalai Lama (whose tweets are not about food, but food for thought), or the The Onion ("Lucrative New Oil Extraction Method Involves … Continue reading DAN LEPARD’S ALE-CRUST POTATO PASTIES →

CROISSANTS – IN BUTTERY HEAVEN

Hier geht's zur deutschen Version dieses Posts When my husband decided to open up a furniture store in Portland, ME, he found an big old garage in Fore Street. After spending a month with scrubbing, painting and cutting new panes for each of the high windows, he turned the dark and dirty place into a … Continue reading CROISSANTS – IN BUTTERY HEAVEN →